In the afternoon we have time here to go to Volterra. We hurl us through the hills to the old settl

And then there was still the morning milltec machinery sun terrace. Well, what do you do? Yeah right: Delicious breakfast outside. I'd had a long time to enjoy the tranquility, warmth and holiday feeling, lovely people milltec machinery but the olives call us from the branches that they now like to off. It is a morning full of blackberry branches, entanglements, milltec machinery scratches, cries of au, occasional sigh, with puffing up the hill and down again, on ladder, ladder down, branches and finally saw the baskets filled just before lunch and nevertheless satisfied with the morning harvest. It was to persevere, but then you have some. Jan Pieter waiting for us with a Risotto with porcini milltec machinery mushrooms and chicken livers. Personally, I think RISOTTO Risotto comfort food # 1. It's really easy to make, by contrast does need a moment. But (and there is also something to be said) in the meantime, you can include preparing delicious let your mind go to, for example vacations in Italy. The preparation has six steps: 1 soffrito.. milltec machinery Onion, garlic in butter / olive oil smother milltec machinery 2. Tostatura, caking of the above stuff everything changes color a little glassy 3. Adding moisture, white wine, water and / or broth. The starch is dissolved in the liquid. 4. Addition of the remaining ingredients.
Arborio is the most sold type of risotto which is also available in the Netherlands. Risotto rice is a "round milltec machinery grain rice" that contains a lot of gluten and can absorb moisture as much as any other type of rice. 4 times The grain can thus moisture "swim" without falling apart. Hence the real risotto can be. Always beautiful "al dente" served Make your risotto, then, call as soon as you add the butter and cheese, your guests at the table, so you can serve it. Perfectly Runs a bit out of hand, turn off the heat under the pan and the lid especially. When sitting at the table, you turn up the heat under the pan, pour you a little milltec machinery hot broth over while you gently but well omschept. Always succeed. Jan Pieters Risotto One of my table companions (name withheld) said the famous words: "I would almost say I've had enough, but that is also when I already have two signs on" and then scrapes the ladle clean. It is not surprising that everyone has retired after half an hour. Themselves peacefully snoring
In the afternoon we have time here to go to Volterra. We hurl us through the hills to the old settlement. Always fun to browse in cooking stores and small local supermarkets around. I buy a chestnut pof pan for my sister, Italian espresso cups and can not leave a bag Galletti to score occasionally in between to nibble on. To conclude, we have an aperitif at L'Incontro. In the darkness we drive back, hoping no game on the road to encounter.
4 to 6 people 250g fresh chicken livers 50g bacon 20g dried mushrooms, preferably porcini A hand parmesan 300g risotto rice 1 liter chicken stock (see ingredients below) or chicken bouillon cubes 1 onion 3 tablespoons butter salt and pepper 125ml white wine
To get the result you make a delicious milltec machinery fresh chicken stock with the following ingredients: soepkip, onion, preitje, carrot, curry, peppercorns, thyme sprig and salt. Put it all together, add 3 liters of water and let it simmer for a few hours. If you do not have time for this, you can use stock cubes.
Meanwhile, the chicken milltec machinery liver cut into pieces. In a skillet, melt butter milltec machinery and 1 tablespoon herein chicken livers, stirring 3 minutes nicely brown. Sprinkle with salt and pepper. The moisture from the mushrooms and continue cooking until there give the moisture has evaporated and the chicken liver cooked. Divide just before serving the chicken livers over the risotto and sprinkle some Parmesan cheese.
Melt au bain marie 225 grams of dark chocolate with 70 grams of butter. Whip 375 ml cream lobed with a little sugar. Beat 2 eggs in another bowl with 2 tablespoons of honey. Then carefully scoop the cream, egg mixture, 1 tablespoon Ameretto and chocolate together well. Spoon the chocolate in bowls or wine glasses. Put this for at least an hour in the refrigerator to firm. The Enjoy!
PODERE Cerale
During the Renaissance, in the time of Catherine di Medici, not only to the arts, but also the art of food and cooking was rampant. Turned the happy Nothing more chopping, cooking and preserving cooked oily sauces or in brine tanks, no one wanted fresh and beautiful, milltec machinery but most simply. Of course, simply having a Renaissance wink. Pellegrino Artusi (1820 to 1922 in Italy) was home from a Literary milltec machinery critic but had a great love for food and cooking. You can call him at ease a Gastronoom. He wrote ee